CN117222326A

CN117222326A - Novel palatability enhancing compositions

Info

Publication number: CN117222326A
Application number: CN202280031585.6A
Authority: CN
Inventors: I·古尔东; A·德瑞特得
Original assignee: Specialites Pet Food SAS
Current assignee: Specialites Pet Food SAS
Priority date: 2021-04-30
Filing date: 2022-04-29
Publication date: 2023-12-12
Also published as: US20240206498A1; EP4329512A1; WO2022229411A1; MX2023012843A; AU2022264845A1; BR112023022096A2

Abstract

The present invention relates to a palatability enhancing composition comprising at least one trisodium pyrophosphate comprising a crystalline phase, wherein the crystalline phase comprises a monohydrate phase and an anhydrous phase, the weight ratio of monohydrate phase/anhydrous phase being between 1:50 and 4:1.

Description

Novel palatability enhancing compositions

Technical Field

The present invention relates to the field of pet foods.

More precisely, the present invention relates to a palatability enhancing composition comprising at least one trisodium pyrophosphate comprising a crystalline phase, wherein the crystalline phase comprises a monohydrate phase and an anhydrous phase, the weight ratio of monohydrate phase/anhydrous phase being between 1:50 and 4:1.

Background

The pet is carefully attended by the owner who provides them with the appropriate food options. These foods include not only the usual nutritionally balanced diet of pets, but also supplements, treats and toys. Pets, like humans, are attracted to foods that they consider palatable and consume more often and more easily.

For this reason, palatability enhancing compositions play a key role in improving the stimulation of the taste and/or olfactory system of animals. The powdered or liquid palatability enhancing composition provides the pet food with a pet-attractive aroma and taste. These palatability enhancing compositions are typically coated onto kibble (or other dry pet food) to allow the animal's nose and tongue to come into contact as much as possible. The palatability enhancing compositions may also be added by inclusion in kibbles, which are also often added to semi-moist pet foods or even canned pet foods.

Almost all palatability-enhancing compositions intended for cats today comprise an inorganic phosphate compound. In fact, it has been demonstrated to a large extent that inorganic phosphate compounds can very significantly enhance the palatability of foods to cats. For example, disodium pyrophosphate (US 5 186 964), trisodium pyrophosphate (US 7 186 437) and tetrasodium pyrophosphate or tetrapotassium pyrophosphate (US 6 254 920;US 6 350 485;US2005/0037108) are commonly used for this purpose.

Structurally, trisodium pyrophosphate (Na ₃ HP ₂ O ₇ ) Consists of two different phases, namely an amorphous phase, corresponding to a phase in which the molecules are not aligned, and a crystalline phase, corresponding to a phase in which the molecules are aligned in a completely three-dimensional manner. The crystallographic analysis allows to study precisely the content of the crystalline phases, in particular to distinguish anhydrous trisodium pyrophosphate from trisodium pyrophosphate monohydrate.

To date, two forms of trisodium pyrophosphate compounds have been commercialized and used in palatability enhancing compositions intended for consumption by cats, having varying amounts of structural water in the crystalline phase: anhydrous trisodium pyrophosphate (Na) ₃ HP ₂ O ₇ ) And trisodium pyrophosphate monohydrate (Na ₃ HP ₂ O ₇ ·H ₂ O). These two general usesIs composed of only one phase, the anhydrous phase or the monohydrate phase, respectively.

The inventor proves for the first time that the following trisodium pyrophosphate compound is selected to significantly improve palatability performance of pets: the trisodium pyrophosphate compound comprises a crystalline phase consisting of a mixture of a monohydrate phase and an anhydrous phase in very specific proportions.

Disclosure of Invention

In a first aspect, the present invention relates to a palatability enhancing composition comprising at least one trisodium pyrophosphate comprising a crystalline phase, wherein the crystalline phase comprises a monohydrate phase and an anhydrous phase, the weight ratio of monohydrate phase/anhydrous phase being between 1:50 and 4:1.

In another aspect, the invention relates to a pet food product comprising the palatability enhancing composition according to the invention.

Another aspect of the invention relates to a method for preparing the palatability enhancing composition.

Another aspect of the invention relates to a method for enhancing the palatability of a pet food.

Another aspect of the invention relates to a method for producing a pet food.

Another aspect of the invention relates to the use of at least one trisodium pyrophosphate comprising a crystalline phase for enhancing the palatability of a pet food, wherein the crystalline phase comprises a monohydrate phase and an anhydrous phase, the weight ratio of monohydrate phase/anhydrous phase being between 1:50 and 4:1.

Detailed Description

General definition

Unless otherwise specifically indicated, percentages herein are expressed by weight of the product involved. In the present invention, ranges are expressed in shorthand to avoid lengthy listing and description of each value and each value within the range. Any suitable value within the range may be selected as the upper, lower, or end value of the range where appropriate. For example, ranges 0.1 to 1.0 represent the end values of 0.1 and 1.0, intermediate values of 0.2, 0.3, 0.4, 0.5, 0.6, 0.7, 0.8, 0.9, and all intermediate ranges contained within 0.1 to 1.0, such as 0.2 to 0.5, 0.2 to 0.8, 0.7 to 1.0, and the like.

Depending on the embodiment, upper or lower values or ranges of values are disclosed herein. It must be understood that any lower limit value disclosed for an entity in one embodiment may be combined with any upper limit value disclosed for the same entity in another embodiment to obtain one or more other embodiments each defined by one or more numerical ranges. In other words, when in certain embodiments one or more upper values are disclosed for an entity, and in other embodiments one or more lower values are further disclosed for the same entity, any range of values from the one or more lower values to the one or more upper values for the entity is also explicitly and explicitly disclosed herein.

As used throughout, the singular forms of words include the plural forms and vice versa, unless the context clearly dictates otherwise. Thus, references to "a," "an," and "the" generally include plural forms of each term. For example, reference to "a method" includes a plurality of such "methods". Similarly, the words "comprise", "comprising" and "include" are to be interpreted non-exclusively. Also, the terms "comprising," "having," and "or" are to be construed as non-exclusive. However, all of these terms must be considered to cover exclusive embodiments that may also be referred to using words such as "consisting of … …".

The methods and compositions exemplified herein, as well as other embodiments, are not limited to the particular methods, protocols, and reagents described herein, as these may vary as will be appreciated by those of skill in the art.

Unless clearly defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art of chemistry, biochemistry, cell biology, molecular biology and agronomy.

The term "about" as used herein in reference to a measurable value, such as an amount, duration, etc., is intended to include a variation of + -20%, more preferably + -10%, even more preferably + -5% of the specified value, as such variation is suitable for reproducing the disclosed methods and products.

"pet" means any domesticated animal, including but not limited to cats, dogs, rabbits, guinea pigs, ferrets, hamsters, mice, gerbils, birds, horses, cattle, goats, sheep, donkeys, pigs, certain fish, and the like. In the context of the present invention, preferred pets are, for example, dogs and cats, and even more particularly cats. However, while the present disclosure is directed primarily to cats, the invention is also applicable to other classes of companion animals. If desired, the present invention can be tested to assess whether it is suitable for use with different classes of animals that can be considered companion animals.

In the following description, embodiments may be employed alone or in appropriate combination by those skilled in the art.

Palatability enhancing compositions

The inventors have shown for the first time that the selection of a particular trisodium pyrophosphate having particular physicochemical characteristics provides a significant gain in enhancing the palatability of pet foods containing it. Notably, the palatability of the pet food is enhanced even further when the anhydrous phase and the monohydrate phase coexist in a particular ratio in the crystalline phase of trisodium pyrophosphate. Pet foods containing such trisodium pyrophosphate are favored over pet foods containing standard trisodium pyrophosphate, which typically form only one phase, i.e., a monohydrate phase or an anhydrous phase, in the crystalline phase.

In a first aspect, the present invention relates to a palatability enhancing composition comprising at least one trisodium pyrophosphate comprising a crystalline phase, wherein the crystalline phase comprises a monohydrate phase and an anhydrous phase, the weight ratio of monohydrate phase/anhydrous phase being between 1:50 and 4:1 (based on the total weight of the crystalline phase).

Trisodium pyrophosphate comprises a crystalline phase, wherein the crystalline phase comprises a monohydrate phase and an anhydrous phase, the weight ratio of monohydrate phase to anhydrous phase being between 1:50 and 4:1 (based on the total weight of the crystalline phase), such trisodium pyrophosphate being referred to herein as "trisodium pyrophosphate as defined in the present invention".

As used herein, the term "palatability" refers to the overall willingness of a pet to eat and be satisfied with a certain pet food. For example, whenever a pet exhibits a preference for one of two or more pet foods, the preferred pet food is more "palatable" and has "enhanced palatability". There are different methods to evaluate palatability. Examples of such methods include exposing the pet to pet food simultaneously (e.g., side-by-side, free-choice comparison, as in a so-called "two-bowl" test, by measuring the relative consumption of at least two different pet foods), or sequentially (e.g., using a single-bowl test method). It can advantageously be determined by at least a "two bowl test" or a "comparative test" in which the animal has equal access to both compositions. Advantageously, a panel of pet owners is used to ensure a repeatable and accurate measurement of the palatability properties of pet foods.

The present invention is therefore more particularly directed to a palatability enhancing composition for pets, particularly cats.

The inventors have surprisingly shown that the crystalline monohydrate phase and crystalline anhydrous phase of trisodium pyrophosphate as defined herein must be in a monohydrate phase/anhydrous phase weight ratio (based on the total weight of the crystalline phase) of between 1:50 and 4:1 to enhance the palatability of the food product to animals, especially cats.

In particular embodiments, the crystalline monohydrate phase and crystalline anhydrous phase of trisodium pyrophosphate defined herein have a monohydrate phase/anhydrous phase weight ratio of at least 1:40, or at least 1:30, or at least 1:20, or at least 1:19 (based on the total weight of the crystalline phases).

In a particular embodiment, the crystalline monohydrate phase and crystalline anhydrous phase of trisodium pyrophosphate defined herein have a monohydrate/anhydrous phase weight ratio of less than 3:1 (based on the total weight of the crystalline phases).

In particular embodiments, the crystalline monohydrate phase and crystalline anhydrous phase of trisodium pyrophosphate defined herein have a monohydrate phase/anhydrous phase weight ratio of between 1:40 and 4:1, or between 1:30 and 4:1, or between 1:20 and 3:1, or between 1:19 and 3:1 (based on the total weight of the crystalline phases).

In particular embodiments, the crystalline phase of trisodium pyrophosphate as defined herein comprises at least 20 wt%, or at least 25 wt%, or at least 30 wt% of the anhydrous phase (% based on the total weight of the crystalline phase).

In particular embodiments, the crystalline phase of trisodium pyrophosphate as defined herein comprises less than 98 wt%, or less than 97 wt%, or less than 95 wt% of the anhydrous phase (% based on the total weight of the crystalline phase).

In particular embodiments, trisodium pyrophosphate as defined herein comprises at least 15 wt%, or at least 18 wt%, or at least 20 wt% of the anhydrous phase (% based on the total weight of the trisodium pyrophosphate).

In particular embodiments, trisodium pyrophosphate as defined herein comprises less than 95 wt%, or less than 90 wt%, or less than 80 wt%, or less than 70 wt% of the anhydrous phase (% based on the total weight of the trisodium pyrophosphate).

In particular embodiments, the crystalline phase of trisodium pyrophosphate as defined herein comprises at least 2 wt%, or at least 3 wt%, or at least 5 wt% of the monohydrate phase (% based on the total weight of the crystalline phase).

In particular embodiments, the crystalline phase of trisodium pyrophosphate as defined herein comprises less than 80 wt%, or less than 75 wt%, or less than 70 wt% of the monohydrate phase (% based on the total weight of the crystalline phase).

In particular embodiments, trisodium pyrophosphate as defined herein comprises at least 1.5 wt%, or at least 2 wt%, or at least 3 wt%, or at least 5 wt% of the monohydrate phase (% based on the total weight of the trisodium pyrophosphate).

In particular embodiments, trisodium pyrophosphate as defined herein comprises less than 80% by weight, or less than 75% by weight, or less than 70% by weight of the monohydrate phase (% based on the total weight of the trisodium pyrophosphate).

The trisodium pyrophosphate as defined in the present invention preferably contains at least 80 wt. -%, more preferably at least 82 wt. -%, more preferably at least 83 wt. -%, more preferably at least 84 wt. -%, more preferably at least 85 wt. -% of the crystalline phase according to the present invention (% being based on the total weight of the trisodium pyrophosphate).

In particular embodiments, trisodium pyrophosphate as defined herein comprises less than 99% by weight, or less than 98% by weight, or less than 97% by weight, or less than 95% by weight of the crystalline phase (% based on the total weight of the trisodium pyrophosphate).

Typically, trisodium pyrophosphate as defined herein also contains an amorphous phase (and thus is composed of two phases: a crystalline phase and an amorphous phase). The crystalline phase differs from the amorphous phase in the physical arrangement of the particles, which form a repeating pattern in the crystalline phase and are not arranged at all in the amorphous phase.

In particular embodiments, trisodium pyrophosphate as defined herein comprises at least 1%, or at least 2%, or at least 3%, or at least 4%, or at least 5% by weight of the amorphous phase (% based on the total weight of the trisodium pyrophosphate).

In particular embodiments, trisodium pyrophosphate as defined herein comprises less than 20% by weight or less than 15% by weight of the amorphous phase (% based on the total weight of the trisodium pyrophosphate).

The identification of the physical properties of trisodium pyrophosphate can be determined using a variety of analytical methods. X-ray diffractometers can be used to identify the crystalline phase. By using the conventional Rietveld refinement method, the height of the lines on the X-ray diffraction pattern can be used to determine the amount of crystalline phase (more precisely, anhydrous phase, monohydrate, etc.), and thus the amount of amorphous phase.

Trisodium pyrophosphate as defined in the present invention is usually prepared in powder form.

According to this embodiment, it is also preferred that the trisodium pyrophosphate as defined in the present invention contains particles in powder form, said particles having a particle size of less than 300 μm, preferably between 2 μm and 300 μm. It will be appreciated that with respect to the preferred particle sizes as given above, at least 80 wt%, preferably at least 90 wt%, more preferably at least 95 wt% and most preferably at least 98 wt% of the particles have the specified size. The palatability enhancing compositions of the invention may be liquid or dry.

In particular embodiments, the palatability enhancing compositions of the invention are liquid. By "liquid" is herein understood a water content of at least about 40%, preferably at least about 50%, preferably at least about 60%, preferably at least about 65%, preferably at least about 70%, preferably at least about 75%, preferably at least about 80% by weight of the palatability enhancing composition.

In another particular embodiment, the palatability enhancing composition of the invention is dry. By "dry" is herein understood a water content of less than or equal to about 10%, preferably from about 1% to about 8%, by weight of the palatability enhancing composition.

In particular embodiments, the palatability enhancing compositions of the invention comprise at least about 2% by weight, more preferably at least about 3% by weight, more preferably at least about 4% by weight, more preferably at least about 5% by weight, more preferably at least about 6% by weight, more preferably at least about 7% by weight, more preferably at least about 8% by weight, more preferably at least about 10% by weight of trisodium pyrophosphate as defined herein (% based on the total weight of the palatability enhancing composition). Preferably, the palatability enhancing composition of the invention comprises up to about 50% by weight, more preferably up to about 40% by weight, more preferably up to about 30% by weight of trisodium pyrophosphate as defined herein (% based on the total weight of the palatability enhancing composition).

The palatability enhancing compositions of the invention may further comprise at least one additional ingredient. Preferably, the at least one additional ingredient further enhances palatability and is for example selected from the group consisting of protein hydrolysates, amino acids, sugars, fats and yeasts.

The "protein hydrolysate" is made from all conventional protein sources suitable for animal consumption, in particular vegetable protein sources (such as vegetables, roots, tubers, stems, grains) (hereinafter referred to as "vegetable protein hydrolysate"), animal protein sources (such as poultry, pork, beef, mutton, lamb, milk, egg) (hereinafter referred to as "animal protein hydrolysate"), marine protein sources (hereinafter referred to as "marine protein hydrolysate"), and single cell protein sources (such as algae, bacteria, yeast) (hereinafter referred to as "single cell protein hydrolysate"). The protein source has been hydrolysed chemically and/or enzymatically, for example by proteases or by lipases, or by autolysis.

"sugar" includes monosaccharides, disaccharides or oligosaccharides (including hydrolysis products of disaccharides and/or oligosaccharides), more particularly reducing sugars that can provide free or available carbonyl groups. These reducing sugars may be involved in maillard reactions with amino acids or peptides. Examples of reducing sugars include xylose, arabinose, ribose, glucose, fructose, mannose, galactose, rhamnose, lactose, maltose, raffinose.

The term "yeast" herein refers to any yeast (preferably inactive), as well as yeast by-products that are compatible with the animal food composition. Yeasts include, but are not limited to, saccharomyces cerevisiae, molasses yeast, and the like. Yeast by-products include, but are not limited to, yeast extracts, yeast hydrolysates, yeast milk, yeast autolysates, and the like.

The term "amino acid" refers to a free amino acid, i.e., an amino acid that exists alone in the composition as an unbound component, or an amino acid that results from hydrolysis/autolysis of a starting material. The free amino acids do not form part of or are not comprised in the peptide or protein and are not linked to other amino acids by peptide bonds. Intermediates, degradation products or homologs of amino acids (e.g., homocysteine, cystathionine, cysteamine, etc.) are preferably also included in the term "amino acid".

Examples of fats include animal fat (tall), oils of any origin such as animal oil (e.g., poultry fat, chicken fat, pork fat, milk-derived fat, tallow, or mutton fat, etc., and by-products thereof), vegetable oils (including vegetable oils), or marine oils.

In particular embodiments, the palatability enhancing compositions of the present invention further comprise at least one protein hydrolysate, such as a plant protein hydrolysate, an animal protein hydrolysate, a marine protein hydrolysate, or a single cell protein hydrolysate. In a preferred embodiment, the palatability enhancing composition of the invention further comprises at least one animal protein hydrolysate, such as poultry protein hydrolysate or pork protein hydrolysate.

In a particular embodiment, the palatability enhancing composition of the invention consists of at least one trisodium pyrophosphate as defined in the present invention.

Methods for preparing palatability enhancing compositions

Another aspect of the invention relates to a method for preparing a palatability enhancing composition comprising:

a) Providing at least one trisodium pyrophosphate as defined herein;

b) Providing one or more additional ingredients, preferably at least a protein source, amino acids, sugars, fats and yeast;

c) Optionally hydrolyzing the one or more additional ingredients;

d) Adding the at least one trisodium pyrophosphate to the one or more additional ingredients, thereby obtaining the palatability enhancing composition.

In a particular embodiment, the method comprises a step a 1) prior to step a), said step a 1) comprising preparing said at least one trisodium pyrophosphate as defined in the present invention. There is no particular limitation on this method for preparing trisodium pyrophosphate as defined in the present invention, as long as a crystalline monohydrate phase and a crystalline anhydrous phase can be obtained at a monohydrate phase/anhydrous phase weight ratio of between 1:50 and 4:1.

For example, to obtain the particular physicochemical characteristics of trisodium pyrophosphate described herein, the ratio of the anhydrous crystalline phase and the monohydrate crystalline phase may be controlled by varying the process used to prepare trisodium pyrophosphate and/or the method used to store trisodium pyrophosphate. For example, storage temperature and/or humidity and/or storage time may affect these ratios. Those skilled in the art can readily monitor the crystal phase ratio using the techniques disclosed above, particularly X-ray diffraction methods.

In a preferred embodiment, at least one protein source is provided in step b). In a preferred embodiment, at least one animal protein hydrolysate, such as poultry protein hydrolysate or pork protein hydrolysate, is provided in step b).

Preferably, step c) (hydrolysis) is performed. The step c) may comprise the step of contacting the ingredients with at least one enzyme and allowing the enzyme to hydrolyze the one or more additional ingredients. In these cases, the one or more additional ingredients include at least a protein source and/or fat, more preferably at least a protein source.

For example, hydrolysis is carried out at a temperature in the range of about 50 ℃ to about 200 ℃. For example, hydrolysis may be carried out for a period of time ranging from about 5 minutes to about 5 hours. These parameters are applicable under standard atmospheric conditions of temperature and pressure. However, one skilled in the art can adjust these parameters under other conditions.

The enzymes used in this hydrolysis step c) may be proteases and/or lipases. Preferably, at least a protease is used.

Of course, other additional ingredients may be added before and/or after the hydrolysis step c), such as nutrients (e.g. vitamins, minerals, electrolytes), antioxidants, preservatives, texturizing agents (e.g. xanthan gum, alginate, carrageenan, guar gum, gum arabic) and/or carriers (e.g. maltodextrin).

The above method may comprise the additional step of drying the palatability enhancing composition after step c) or step d). The drying step is a routine task for a person skilled in the art. Typically, drying is performed to remove any excess water. In particular, the resulting water content is less than or equal to about 10%, preferably from about 1% to about 8%, by weight of the palatability-enhancing composition thus obtained.

In one embodiment, the method as described above comprises the following additional steps after step b) or step c):

c1 Combining one or more additional ingredients produced in step b) or c) with a carrier (e.g. maltodextrin) in suitable proportions; and/or

c2 Drying the resulting product, for example by evaporation, at a suitable temperature, thereby obtaining a dried composition to which trisodium pyrophosphate as defined in the present invention may be added in step d).

In a particular embodiment, the at least one trisodium pyrophosphate as defined in the present invention is incorporated in step d) in an amount of at least about 2%, more preferably at least about 3%, more preferably at least about 4%, more preferably at least about 5%, more preferably at least 6%, more preferably at least about 7%, more preferably at least about 8%, more preferably at least about 10% (% based on the total weight of the palatability-enhancing composition) and/or at most about 50%, more preferably at most about 40%, more preferably at most about 30% (% based on the total weight of the palatability-enhancing composition).

Those skilled in the art will be able to select the appropriate steps, adjust the steps as necessary, select the appropriate order in which to perform the selected steps, and it is known that certain steps may be performed simultaneously in accordance with common practice in the art.

One object of the present invention relates to a palatability-enhancing composition obtained by the above-described method.

Pet food comprising palatability enhancing composition

Another aspect of the invention is a pet food comprising the palatability enhancing composition as described above.

The pet food may be a nutritionally balanced pet food, pet food supplement, medicament, snack, toy (chewable and/or consumable toy), drink or beverage. In particular embodiments, the pet food is a nutritionally balanced pet food.

A "nutritionally balanced" (or "nutritionally complete" or "complete and nutritionally balanced") pet food is a food that contains all known nutrients required by the intended recipient or consumer of the food in appropriate amounts and proportions according to, for example, recommendations of recognized or regulatory bodies in the field of companion animal nutrition, such as AAFCO. Thus, such pet foods can be used as the sole source of dietary intake to sustain life without the need to add supplemental nutritional sources. Food supplements, treats, toys, beverages and beverages are not included in the term "nutritionally balanced pet food". In general, there are three main categories or grades of nutritionally balanced pet food depending on the moisture content (low or medium or high):

dry pet food (having less than about 14% moisture), such as dry kibble;

semi-moist or semi-dry pet food (having about 14% to about 50% moisture);

canned or wet pet foods (having a moisture content of greater than about 50%), such as meat cakes (loaf), meat spreads (pats), mousses (mousse), etc.), X-block products (blocks in "X" formulations, such as jelly block products, gravy block products, etc.

The medicament (for pets) and pet supplement may be in any form, such as solid, liquid, gel, tablet, capsule, powder, etc. The palatability enhancing compositions are useful for improving the palatability of pharmaceuticals and pet supplements in the same manner they are used to improve the palatability of other pet foods.

In particular embodiments, the pet food is a solid pet food. A "solid pet food product" is a food product having less than about 50% moisture and may be a dry pet food product, semi-moist pet food product, pet supplement, pharmaceutical, snack or toy product, more preferably a dry pet food product, especially a dry kibble. For this particular embodiment, the palatability enhancing composition of the invention is preferably contained in a coating of a solid pet food.

In another particular embodiment, the pet food is a wet pet food, particularly an "X" block product or meat cake. Importantly, while the description herein is primarily directed to kibbles and other solid pet foods, it should be understood that the palatability enhancing compositions of the present invention can also be used with wet pet foods.

The pet food according to the present invention may comprise pet food ingredients such as proteins, peptides, amino acids, cereals, carbohydrates, fats or lipids, flavouring agents, additives. Food balance (relative proportions including vitamins, minerals, lipids, proteins and carbohydrates) is determined according to dietary standards known in the veterinary arts, for example, by following recommendations of the National Research Council (NRC) or guidelines of the american feed control society (AAFCO, american Association of Feed Control Officials).

In particular embodiments, the pet food comprises at least 0.2 wt%, at least 0.5 wt%, at least 1 wt%, at least 2 wt%, at least 3 wt%, at least 4 wt%, at least 5 wt% of the palatability enhancing composition, based on the total weight of the pet food.

The pet food may comprise less than 50 wt%, preferably less than 40 wt%, more preferably less than 30 wt%, more preferably less than 20 wt%, more preferably less than 10 wt%, more preferably less than 5 wt% of the palatability enhancing composition (% based on the total weight of the pet food).

In a particular embodiment, the amount of at least one trisodium pyrophosphate as defined herein is at least 0.01%, preferably at least 0.05%, more preferably at least 0.1% by weight of the pet food.

In a particular embodiment, the amount of at least one trisodium pyrophosphate as defined herein is less than 3%, preferably less than 2%, more preferably less than 1.5%, more preferably less than 1%, more preferably less than 0.9%, more preferably less than 0.8% by weight of the pet food.

In a particular embodiment, the amount of at least one trisodium pyrophosphate as defined herein is between 0.1% and 0.5% by weight of the pet food.

The palatability enhancing composition as described above is preferably contained in a coating of a pet food. The palatability enhancing compositions as described above may also be included in pet foods.

In one embodiment, the pet food of the present invention is a cat food.

The invention also relates to a pet food product comprising at least one trisodium pyrophosphate as defined in the present invention, more particularly comprising a crystalline phase, wherein said crystalline phase comprises a monohydrate phase and an anhydrous phase, the weight ratio of monohydrate phase/anhydrous phase being between 1:50 and 4:1.

Of course, the technical features listed above for trisodium pyrophosphate as defined in the present invention apply here as well as throughout the present invention.

Method for producing pet food

Another aspect of the invention relates to a method for producing a pet food (preferably a cat food), wherein the method comprises:

a) A pet food product is provided which is a pet food,

b) The palatability enhancing composition as described above is added to a pet food.

The method may comprise a step a 1) of preparing the pet food prior to step a). Pet foods can generally be prepared by different methods known to those skilled in the art.

Step b) may be performed by: the palatability enhancing compositions of the present invention are added to pet food either by coating or by inclusion therein. In a particular embodiment, step b) is performed by adding the palatability enhancing composition of the invention to a pet food by coating.

For example, a method for coating a solid pet food (such as a dry pet food, more particularly a dry kibble) may be cited. The uncoated kibble can be placed in a container, such as a tub or coating drum, for mixing. The palatability enhancing compositions of the invention may then be applied in liquid or powder form. The fat may be sprayed onto the dry kibble in advance. Alternatively, the fat and the palatability enhancing composition of the invention may be mixed and applied simultaneously.

Alternatively, the palatability enhancing compositions of the invention may be incorporated or included into a solid pet food, such as a dry pet food, more particularly a dry kibble, according to the following illustrative method. The palatability enhancing composition of the invention is typically contacted with the ingredients of the pet food formulation prior to cooking. For example, the palatability enhancing compositions of the invention are combined with proteins, fibers, carbohydrates, and/or starches, etc. in pet food formulations and cooked with these materials in a cooker-extruder.

Inclusion into wet pet food may be accomplished as follows. The palatability enhancing compositions of the invention may be applied in a gravy-type or jelly-type matrix during mixing in addition to other pet food ingredients. The palatability enhancing compositions of the present invention may also be applied to meat mixtures (means-by-mix) of chunk products or meat cake preparations. In this case, it may be added to the raw material before or after the grinding process. The meat mixture may be cooked in a steam oven or oven in the case of manufacturing a loaf-like product or directly sealed in a tank in the case of manufacturing a meat cake.

Of course, the technical features listed above for the palatability enhancing compositions and pet foods according to the invention may also be applied to the method.

Methods and uses for enhancing palatability/increasing pet food intake

Yet another aspect of the invention relates to a method for enhancing the palatability of a pet food, wherein the method comprises:

a) A pet food product is provided which is a pet food,

The present invention also relates to the use of a palatability enhancing composition as described above for enhancing the palatability of a pet food.

The invention also relates to the use of at least one trisodium pyrophosphate as defined in the present invention, more particularly comprising a crystalline phase, wherein the crystalline phase comprises a monohydrate phase and an anhydrous phase, the weight ratio of monohydrate phase/anhydrous phase being between 1:50 and 4:1, for enhancing the palatability of a pet food product.

The invention also relates to the use of at least one trisodium pyrophosphate as defined in the present invention, more particularly containing a crystalline phase, wherein said crystalline phase comprises a monohydrate phase and an anhydrous phase, the weight ratio of monohydrate phase/anhydrous phase being between 1:50 and 4:1, as a palatability enhancer for pet food.

The invention also relates to the use of at least one trisodium pyrophosphate as defined in the present invention, more particularly comprising a crystalline phase, wherein said crystalline phase comprises a monohydrate phase and an anhydrous phase, the weight ratio of monohydrate phase/anhydrous phase being between 1:50 and 4:1, for the manufacture of a pet food palatability enhancing composition.

With respect to these methods and uses, the palatability of a pet food is enhanced as compared to another pet food that does not comprise a palatability enhancing composition according to the invention, and in particular does not comprise trisodium pyrophosphate as defined herein. Preferably, the pet food is cat food.

Of course, the technical features listed above for palatability enhancing compositions, pet foods, and methods for producing pet foods having enhanced palatability may also be applicable to these uses and methods.

Method for feeding pets

Another aspect of the invention relates to a method for feeding a pet (preferably a cat), the method comprising at least:

a) Providing a pet food product as described above; and

b) Feeding the pet food to a pet.

Methods and uses for increasing pet food intake

Another aspect of the invention relates to a method for increasing the intake of pet food by a pet, preferably a cat, said method comprising at least the steps of:

a) Providing a pet food product as described above; and

b) Feeding the pet food to a pet.

The present invention also relates to the use of a palatability enhancing composition as described above for increasing the intake of pet food by a pet.

The invention also relates to the use of at least one trisodium pyrophosphate as defined in the present invention, more particularly comprising a crystalline phase, wherein the crystalline phase comprises a monohydrate phase and an anhydrous phase, the weight ratio of monohydrate phase/anhydrous phase being between 1:50 and 4:1, for increasing the intake of pet food by pets.

The intake of the pet food is particularly increased compared to another pet food which does not comprise the palatability enhancing composition according to the invention, in particular which does not comprise trisodium pyrophosphate as defined in the invention.

Kit for enhancing palatability of pet food

Another aspect of the invention relates to a kit for enhancing the palatability of a pet food comprising in one or more containers in a single package at least the following components:

a) A palatability enhancing composition as described above; and

b) Optionally, at least one pet food ingredient.

Another aspect of the invention relates to a kit for preparing a palatability enhancing composition as described above comprising at least one trisodium pyrophosphate as defined in the present invention.

A particular kit according to the invention further comprises means for communicating information or instructions to aid in the use of the elements of the kit.

The following examples are intended to illustrate the invention, but are not to be construed as limiting in any way.

Examples

1. Materials and methods

1.1. Preparation of pet food products comprising palatability enhancing compositions

Six trisodium pyrophosphate compounds (hereinafter also referred to as "TPP") are provided, which are characterized in table 1 (see section 1.3 for analytical methods). Compounds A, E and F are in accordance with the invention, whereas compounds B, C and D are not.

Compound B is a commercial anhydrous trisodium pyrophosphate of the prior art, obtained shortly after its preparation.

Compound C is a commercial trisodium pyrophosphate monohydrate of the prior art, obtained shortly after its preparation.

The inventors applied controlled conditions to compound B to obtain compounds A, D, E and F. For this purpose, the storage temperature, humidity and time are carefully controlled to obtain the desired ratio (in particular the monohydrate phase/anhydrous phase weight ratio).

TABLE 1

^*1 Weight based on total weight of trisodium pyrophosphate

^*2 Weight based on the total weight of the crystalline phase

^*3 Based on the total weight of the crystalline phase.

Palatability enhancing compositions ("PE") were prepared by mixing a trisodium pyrophosphate compound and optionally hydrolyzed animal protein (0.6 wt% of kibble). The formulation of the palatability enhancing composition is described in table 2 below. PE1 through PE6 are in accordance with the invention, while PE7 through PE14 are not.

TABLE 2

^*1 Weight based on the total weight of the kibble.

These compositions were sprayed onto dry cat kibbles (coated "diet X" with "PE X") that were pre-coated with fat (6%).

1.2. Determination of palatability by a double bowl test

The test operation method comprises the following steps:

the palatability of both products was evaluated in panlis (france) using a two bowl test (two meal per day for two days) on 40 cats. The same amount of both products were weighed out and placed in the same bowl. The amount present in each ration is sufficient to meet daily requirements. Animals are not included in the statistical treatment if they have a higher or lower consumption compared to a predetermined value (which varies with, for example, the weight and/or metabolism of the animal). The final intake of each food was measured. The results are shown as relative consumption ratios of A or B or C or D.

Statistical analysis

Statistical analysis is used to determine if there is a significant difference between the two ratios. Student t-tests were performed with 3 error thresholds (i.e., 5%, 1% and 0.1%).

The significance level was recorded as follows:

ns is not significant (p > 0.05)

* Significantly (p is less than or equal to 0.05)

* Highly significant (p.ltoreq.0.01)

* Very highly significant (p.ltoreq.0.001).

1.3. Analysis of trisodium pyrophosphate microstructure

Crystal structure identification

The crystal structure of the monohydrate crystal phase is described in the literature, which can be quantified by X-ray powder diffraction methods [1].

The crystal structure of the amorphous phase has been determined by X-ray powder diffraction using a Bruker D8 apparatus using X-ray thermal diffraction measurements under a nitrogen stream and a copper radiation source. The crystal structure of the anhydrous crystal source is determined by the Dicvol 2 procedure.

Quantification of the crystalline phase

Trisodium pyrophosphate was analyzed by X-ray diffraction to quantify the amount of anhydrous and monohydrate phases. An internal standard (MgO) was used to calculate the mass ratio of each identified phase. The amounts of the anhydrous phase and the monohydrate phase were calculated from the diffraction spectrum data. The amorphous portion of the product is calculated from the difference.

2. Results

Tests were performed under different conditions (whether combined with hydrolyzed animal protein, type of animal protein source, amount of trisodium pyrophosphate (by weight of cat food)) to compare the palatability of trisodium pyrophosphate according to the present invention to trisodium pyrophosphate not according to the present invention.

In the examples herein below, the cat food product comprising trisodium pyrophosphate in accordance with the present invention in the palatability enhancing composition is an "experimental diet" and the cat food product comprising trisodium pyrophosphate in accordance with the present invention in the palatability enhancing composition is a "control diet".

2.1. Example 1

A comparative test was performed to compare the palatability of compound a according to the invention with that of compound B not according to the invention. Compound B of the prior art does not have any crystalline monohydrate phase.

The results are shown in Table 3.

TABLE 3 Table 3

These results demonstrate that the specific trisodium pyrophosphate compounds defined by the present invention (comprising both the monohydrate phase and the anhydrous phase in specific proportions) have better strengthening properties than trisodium pyrophosphate compounds of the prior art, in which the crystalline phase consists solely of the anhydrous phase.

2.2. Example 2

A comparative test was performed to compare the palatability of compound a according to the invention with that of compound C not according to the invention. Compound C of the prior art does not have any crystalline anhydrous phase.

The results are shown in Table 4.

TABLE 4 Table 4

These results demonstrate that the specific trisodium pyrophosphate compounds defined by the present invention (comprising both a monohydrate phase and an anhydrous phase in a specific ratio) have better strengthening properties than trisodium pyrophosphate compounds of the prior art, in which the crystalline phase consists of only a monohydrate phase.

2.3. Example 3

A comparative test was performed to compare the palatability of compound a according to the invention to compound D not according to the invention. Both compounds have different proportions of crystalline anhydrous and crystalline monohydrate phases.

The results are shown in Table 5.

TABLE 5

This result demonstrates that better enhancement is obtained because the trisodium pyrophosphate defined by the present invention has a specific monohydrate phase and anhydrous phase ratio.

Reference to the literature

[1]L.S.Ivashkevich,K.A.Selevich,A.S.Lyakhov,A.F.Selevich,Y.I.Petrusevich,The crystal structure of Na ₃ HP ₂ O ₇ .H ₂ O from X-ray powder diffraction data,Zeitschrift Für Kristallographie-Crystalline Materials.217(2002),73-77

[2]D.Loüer,A.Boultif,Some further considerations in powder diffraction pattern indexing with the dichotomy method,Powder Diffraction.29(2017)S7-S12。

Claims

1. A palatability enhancing composition comprising at least one trisodium pyrophosphate comprising a crystalline phase, wherein the crystalline phase comprises a monohydrate phase and an anhydrous phase, the weight ratio of monohydrate phase to anhydrous phase being between 1:50 and 4:1.

2. The palatability enhancing composition of claim 1, wherein said at least one trisodium pyrophosphate comprises at least 2% by weight and/or less than 20% by weight of an amorphous phase.

3. The palatability enhancing composition of claim 1 or 2 wherein said at least one trisodium pyrophosphate comprises at least 80% and/or less than 98% by weight of said crystalline phase.

4. The palatability enhancing composition of any one of claims 1-3 wherein said palatability enhancing composition comprises at least about 2 weight percent of said trisodium pyrophosphate.

5. A pet food comprising the palatability enhancing composition of any one of claims 1 to 4.

6. The pet food product of claim 5, wherein the amount of the at least one trisodium pyrophosphate is at least 0.01% and/or less than 2% by weight of the pet food product.

7. The pet food of claim 5 or 6 wherein the palatability enhancing composition is included in a coating of the pet food.

8. A method for preparing a palatability enhancing composition comprising:

a) Providing at least one trisodium pyrophosphate as defined in any one of claims 1 to 3;

b) Providing one or more additional ingredients, preferably selected from the group consisting of protein sources, amino acids, sugars, fats, and yeasts;

c) Optionally hydrolyzing the one or more additional ingredients;

9. The method of claim 8 wherein the at least one trisodium pyrophosphate is incorporated in step d) in an amount of at least about 2% by weight of the palatability enhancing composition.

10. A method for producing a pet food, wherein the method comprises:

a) A pet food product is provided which is a pet food,

b) The addition of the palatability enhancing composition of any one of claims 1 to 4 to a pet food.

11. A method for enhancing the palatability of a pet food, wherein the method comprises:

a) A pet food product is provided which is a pet food,

12. Use of at least one trisodium pyrophosphate comprising a crystalline phase for enhancing the palatability of a pet food, wherein the crystalline phase comprises a monohydrate phase and an anhydrous phase, the weight ratio of monohydrate phase/anhydrous phase being between 1:50 and 4:1.